Farewell to February...

Jayne at Grain of Salt is tired of winter and so are a few of our blogging buddies! So here's a goodbye to February from me as well!



Farewell to February...



and a big hello to Spring to come! and soon!

Spring to me means vegetable gardens and planting Heirloom tomatoes. I'm only just learning about flowers and gardening from my internet friends. To me it's all about the food :)



Lettuce for salads...



Beautiful Bouquets of flowers...






and best of all... grilling!



We grill in the winter sometimes, but it'll be nice to do it when it's light outside and we're not shivering :)

When you're ready for grilling, these are my two most favorite rib recipes. Although I am always on the lookout for more...

This one comes from my good friend, San! Her recipes always have that secret ingredient and they always work! This one has Cherry Cola. and it's so good! From Bon Appétit to me by way of San!



Grilled Spareribs with Cherry Cola Glaze
Bon Appétit | July 2002
from San

4 12-ounce cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce

7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)

Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)

Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately

and this one from Sue at the Cooking Forum. Always gets raves.



Grilled Roadhouse Baby Back Ribs
posted CF CookingRVC (Sue)

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon bourbon
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Serves 2 (full-racks) to 4 (half-racks).

Check out more Farewells to February...
Jayne, A Grain of Salt
Susan, Savoring Time in the Kitchen
Kathleen, Cuisine Kathleen
Barb, Foley's Follies
Debbie, Mountain Breaths
Marsha, Marsha's Garden
Cynthia, Events Only

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